1 can tomato soup
2 c. (or more if you like) cooked, cocktail shrimp
3 (4 oz.) pkgs. Philadelphia cream cheese
1 c. mayonnaise
1 c. celery, chopped
1/2 c. onion, chopped
1/8 c. green pepper, cut fine
1 pkg. lemon Jello
1 c. hot water
1/2 c. tiny peas

Heat soup and beat cream cheese together until smooth. When cool, add mayonnaise, celery, onion and green pepper. Dissolve 1 package lemon Jello in 1 cup hot water. When cool, add 1/2 cup tiny peas and blend both mixtures and stir. Pour into fish mold or ring mold. To make an eye for the fish, use a pimento olive. Let set in refrigerator until mixture begins to gel but is not yet set; stir in chopped shrimp and refrigerate for at least 3 more hours or overnight.